French · Dinner
French Roast Duck
Duck breast roasted skin-side down until the fat renders to a crisp lacquer, finished with a red wine and orange pan sauce built from the rendered drippings. Served with roasted fingerling potatoes and sautéed spinach, this dish balances rich, fatty meat against bright acidity using classic French technique.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.8gProtein
36.9gFat
28.4gCarbs
13.1gSugar
3.9gFiber
410mgSodium
208mgChol
14.2gSat Fat
1180mgPotassium
95mgCalcium
4.6mgIron
3.1mcgVitamin B12
38mgVitamin C
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern without cutting into the flesh. Season both sides generously with salt and pepper.
2
Heat
Place duck breast skin-side down in a cold ovenproof skillet over medium heat. Cook 8 to 10 minutes until fat renders and skin turns deep golden and crisp.
3
Heat
Flip the duck breast, transfer skillet to a 400°F oven, and roast 6 to 8 minutes until an instant-read thermometer reads 135°F for medium-rare.
4
Rest
Move the duck breast to a board and rest 8 minutes loosely tented with foil.
5
Heat
Toss fingerling potatoes with olive oil, salt and pepper on a baking tray. Roast at 400°F for 20 to 25 minutes until tender when pierced with a knife.
6
Heat
Pour off all but 1 tablespoon duck fat from the skillet. Add shallot and garlic over medium heat and cook 2 minutes until softened and translucent.
7
Heat
Pour red wine vinegar and orange juice into the skillet, scraping up browned bits. Simmer over medium heat 2 minutes until slightly syrupy.
8
Heat
Add orange zest, thyme sprigs and honey to the sauce and simmer 1 minute. Whisk in chicken stock and simmer over medium-low heat 4 minutes until coating a spoon.
9
Heat
Whisk butter into the sauce off heat until glossy and emulsified.
10
Heat
Wilt spinach in a separate small pan over medium heat 1 to 2 minutes until just collapsed and bright green.
11
Plate
Slice the rested duck breast on the diagonal. Fan slices over spinach and potatoes, then spoon the orange pan sauce across the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin scored in crosshatch
- 22 small shallot
- 2 clove2 clove garlic
- 4 sprigs4 sprigs fresh thyme
- 11 orange
- 4 tbsp4 tbsp red wine vinegar
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp honey
- 2 tbsp28g butter
- 11 oz311g fingerling potatoes
- 2 tbsp28g olive oil
- 22 small handful spinach
- salt, to taste
- black pepper, to taste
